(NaturalNews) Last week, NaturalNews published a Citizen Journalist article on agave nectar that criticized the sweetener, saying it was a refined sweetener much like syrup. That article created quite a stir and raised many questions from health-conscious consumers. To tell the other side of the story, we invited the president of Madhava, Craig Gerbore, to submit a response.



What follows is a very thoughtful rebuttal to the original article on agave nectar that appeared on NaturalNews (http://www.naturalnews.com/024892.html). It explains in great detail some of the behind-the-scenes issues involving agave nectar, and it describes how modern agave nectar processing is very different from the outmoded methods described in Nagel's article. It also points out many apparent errors and misrepresentations in the original article. I must emphasize that the original article was a Citizen Journalist article, not an in-house article, and thus it represented the opinions of its author, not NaturalNews. Here at NaturalNews, we continue to publish contributed articles that vary somewhat from our own opinions in order to allow the reader access to more diverse information on important topics.



NaturalNews has promoted agave nectar for many years, believing it to be a healthy, low-glycemic alternative to conventional sweeteners. We hope that this rebuttal from Madhava will help bring more clarity to the agave nectar issue. Here is the full rebuttal from Craig Gerbore:



In response, I must first point out that Mr. Nagel's article is based on the view of a sole individual, Russ Bianchi. I suppose we should thank Mr. Bianchi for pointing out some issues that may have contributed to Iidea's (the initial manufacturer of blue agave nectar) demise from the market, however I want to be clear, this is not about Madhava or our agave nectar. Once a dominant supplier, as of this past summer Iidea is no longer a major supplier in the agave syrup business. The distributors using them as a supplier have quietly switched to newly formed blue agave companies for their supply. Madhava has always worked exclusively with Nekutli, the producer of agave nectar from the agave salmiana, a very different species of the agave.



However, there is no mention of our agave nectar from salmiana in the article, nor of the differences in the plant, the collection and production of our product. So, the author has blurred the line with his all encompassing attack on blue agave nectar, by his failure to present complete information on the subject of agave nectars. For what purpose was this article written? If it were to educate the public, I think it would include all the information available. With the errors and misstatements and half-truths, I don't think this article is about education, it is an all out shotgun attack.



I believe Mr. Bianchi, presented as the sole authority on agave nectar, was initially introduced to Iidea's blue agave syrup product on their entry to the market in the late 90's. At that time, Iidea was promoting a 90% fructose agave syrup. This is what I believe Mr. Bianchi is referring to. Unfortunately, he ignores the fact that this is not the agave sold on the market today, nor is it representative of Madhava's product. In fact Mr. Bianchi has never even acknowledged the existence of our agave nectar from the salmiana variety. So, all his comments are apparently based on his experience with Iidea's product, but I find ourselves caught in the blast.



In their zestful attack against the blue agave syrup he was introduced to initially, Mr.'s Bianchi and Nagel have also made inaccurate comments which reflect on agave nectar generally. As such, I take issue with several of their statements and claims and want to clarify some things as regards Madhava's Agave Nectar from agave salmiana.



Their discussion of the processing of agave nectar is in no way reflective of how Madhava's agave nectar is produced. There are three ways to convert complex sugars into a simple Sugar sweetener such as agave syrup. It can be done thermally, chemically, or enzymatically as ours is. There are no chemicals whatsoever involved in the production of Madhava's agave nectar from agave salmiana, nor is it cooked. Our agave is subject only to low temperatures during the evaporation of excess water from the juice.



The author states "The principal constituent of the agave is starch, such as what is found in corn or rice."



This statement, which is the foundation of much of their argument comparing agave nectar to corn syrup, has no basis in scientific fact, THERE IS NO STARCH IN THE AGAVE.



How can the author and his source be so mistaken on this statement on which he bases his attack?



All plants store energy in one of two ways, as starches or fructans. All agave plants create fructans as their energy storing means.



So, agave plants have fructans, not starch. From Wikipedia: Inulins are a group of naturally occurring polysaccharides produced by many types of plants. They belong to a class of fibers know as fructans. Inulin is used by some plants as a means of storing energy and it typically found in roots or rhizomes. Most plants which synthesize and store inulin do not store other materials such as starch.



There is no starch in either species of agave, and agave nectar is not from starch as the author and Mr. Bianchi claim. They have tried very hard to propagandize the public with a false fact, either by design, or ignorance, for which there would be no excuse.



Such an error of fact certainly casts doubt on the validity of the rest of Nagel's article, as the lack of depth of his research has to be apparent to all. Really, he is just regurgitating the singular views of Mr. Bianchi.



I personally spoke with the author during his "research", as did at least one other in the industry. He chose not to include one word of the information given to him by us, which I will repeat below, and failed to make any distinction between Madhava's Nekutli agave nectar from salmiana and that from the blue agave plant. He only mentions blue agave. The plants differ, the locations differ, the methods and production differ greatly. The information we gave him did not fit his purpose and so was omitted in favor of a generalized attack.



Madhava's source is exclusively agave salmiana. If you haven't already reviewed our site at www.madhavasagave.com , you will find background information there. Briefly though, the native people supplying the juice collect it from the live plant, by hand, twice daily. There is no heat involved in the removal. The juice is immediately brought to the facility to remove the excess water as it will ferment rapidly if left standing. It is during the removal of the moisture that the only heat is applied. The juice is evaporated and moisture removed in a vacuum evaporator. The vacuum enables the moisture to be withdrawn at low temperatures. The temp is closely controlled. Subsequently, our agave is handled and packaged at room temperatures. No other heat is applied. And, rather than convert the complex sugars of the juice thermally, we use gentle enzymatic action. Just as a bee introduces an enzyme to flower nectar to make honey, we introduce an natural organic vegan enzyme for the same purpose. The technical term for the conversion of complex sugars into their simple Sugar components is hydrolysis. Inulin is a fructan which is hydrolyzed into the simple sugars composing agave nectar, fructose and glucose. Honey is composed of the same simple sugars.



The blue agave plant is harvested and the blue agave nectar is produced by a completely different method. I will have to leave it to the blue agave nectar sellers to comment on the production themselves. While I know of it, I have not witnessed it as I have Nekutli's. Unlike the author, I won't comment publicly on something I cannot verify.



To clarify further on another claim, "Agave Nectar as a final product is mostly chemically refined fructose". As regards Madhava's agave nectar, there are no chemicals involved in our production whatsoever. The sugars in our agave nectar come from the breakdown of the inulin molecule through the introduction of the enzyme to break apart that molecule. It is in no way chemically refined, there are no chemicals involved in any part of the production or packaging process. Our agave nectar is refined only in as much as the excess moisture is removed from the juice of the plant.



"HFCS is made with Genetically-Modified enzymes". Bianchi's states "they (agave and corn syrup) are indeed made the same way" This is another false assertion as regards Madhava's agave nectar at least. Our agave nectar is certainly and clearly not made the same way as corn syrup. There is no starch in our agave. There are no chemicals, no refinement beyond the evaporation of water. And, there are no GMO's whatsoever. The agave salmiana has never been subject to this and the enzyme is a natural, non Genetically-Modified organic, vegan enzyme.



Other points regarding fructose apply to sugars in general and are a consumption, or overconsumption issue. Certainly consuming large amounts of sweeteners of any kind will be detrimental to one's health. Suggesting fructose could cause health issues when concentrated amounts are eaten is a statement which should really apply to the overconsumption issue. The information the author links to agave nectar is the result of megadose testing of pure clinical fructose. Not the same thing as normal daily use of agave nectar in the course of our meals.



The antisweetener advocates just have to admit that it is the overconsumption of sugars that is the problem. Used in moderation, sugars serve a purpose, to make other foods and beverages more palatable. Imagine a world without sweeteners if you can. Affinity for sweet taste is a human trait that most want to satisfy. For those who use sweeteners, there are limited choices available and many choose agave for its particular attributes. It is a good choice. Madhava Agave's neutral flavor suits the purpose. It is in fact low glycemic, organically certified and non allergenic. Many with diabetes and other special diets find it suitable for their use where other sweeteners are not. It's easy to use and you can use less.



And, we guarantee the purity of our product. Attached is a letter from the CEO of Nekutli stating this guarantee that Nekutli agave syrup is pure and unadulterated, from the natural juice of agave salmiana.



While it remains up to the individual to maintain balance in their diet and monitor their overall consumption of sweets, Nekutli/Madhava's Agave Nectar does have advantages over other sweeteners and that is why it has become so popular and received so much attention today.Buzz up!29 votes



About the author: Mike Adams is a holistic nutritionist with a mission to teach personal and planetary health to the public He is a prolific writer and has published thousands of articles, interviews, reports and consumer guides, reaching millions of readers with information that is saving lives and improving personal health around the world. Adams is an honest, independent journalist and accepts no money or commissions on the third-party products he writes about or the companies he promotes. In 2007, Adams launched EcoLEDs, a maker of energy efficient LED lights that greatly reduce CO2 emissions. He's also the founder of a well known HTML email software company whose 'Email Marketing Director' software currently runs the NaturalNews subscription database. Adams volunteers his time to serve as the executive director of the Consumer Wellness Center, a 501(c)3 non-profit organization, and regularly pursues cycling, nature photography, Capoeira and Pilates. Known on the 'net as 'the Health Ranger,' Adams shares his ethics, mission statements and personal health statistics at www.HealthRanger.org





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Agave Nectar: A Rebuttal to Misinformed Attacks on this Natural Swe...

Diet drinks for preventing diabetes?

NO WAY!!

Recent studies link the use of artificial sweeteners to a 2-fold increase in diabetes. Hard to believe that physicians often advise patients predisposed to diabetes to use artificial sweeteners as a means of prevention! Another example of how being misinformed, about the impact of food and nutrition on our health, does so much harm and is a major contributor to our healthcare crisis.



June 15, 2009 (Washington, DC) -- People who use artificial sweeteners are heavier, more likely to have

diabetes, and more likely to be insulin-resistant compared with nonusers, according to data presented at

ENDO 2009, the 91st annual meeting of The Endocrine Society.



Sugars and other nutrients within the digestive tract activate sweet taste receptors called enteroendocrine cells, leading to the release of hormones like incretin and insulin. These hormones result in increased absorption of glucose and other caloric sugars. Non caloric (artificial) sweeteners like aspartame, saccharin, and sucralose have many of the same effects on these "gut taste receptors" as do energy (calorie) containing sugars.



One theory suggests that ingestion of non caloric (artificial) sweeteners may prepare the gut for the presence of nutrients in the same manner as the nutrients themselves, but in the absence of a source of calories, the balance between taste receptor activation, nutrient assimilation and appetite may be disturbed, leading to an increase in appetite and overeating of unnecessary calories when they are readily available.[1]



A study analyzed data, from participants in the Baltimore Longitudinal Study of Aging (BLSA), to determine whether weight status and health risk measurements differed among artificial sweetener users and non-artificial sweetener users. The primary sweetener consumed was Aspartame followed by saccharine and sucralose. Although the group who used sweeteners was younger and heavier, they did not consume any more calories than those who did not use sweeteners yet they were twice as likely to develop diabetes.[2]



Other reasons to avoid artificial sweeteners:



~ linked to cancer

~ triggers headaches and migraines

~ causes brain tumors and seizures in animals



All of the possible dangers of artificial sweeteners are still unknown. Utilizing such artificial products is gambling with your health. Aspartame also exposes us to a methyl ester that may have toxic effects. Play it safe and stick to natural foods.



The bottom line here is, try to enjoy your food choices without refined or artificial sweeteners of any kind. Fresh fruit and occasionally dried fruits or ground dates is the safest way to go to satisfy a sweet tooth. I recommend dropping colas, sodas, sweetened teas, and juices - diet or not. If they don't contain artificial sweeteners, they are loaded with sugar. Eat unrefined food and drink water. Melons blended with ice cubes and dates for added sweetness make delicious, cooling summer drinks.



Find out how this "big business" is maintained, avoids negative press, and contributes to keeping Americans in the dark about their health at htt://www.DiseaseProof.com



You might be shocked at what you read. Please add your comments!





Splenda: Big Business Protecting its Interests



FDA Not Worried About Aspartame

___________

References:

[1]Eagan J, Margolskee R. Taste Cells of the Gut and Gastrointestinal Chemosensation. Mol Interv. 2008;8(2) 78-81.

[2]ENDO 2009: The Annual Meeting of the Endocrine Society: Abstract P2-478. Presented June 11, 2009.

What You Should Know About Unsulphured Blackstrap Molasses

(NaturalNews) Because of its reputation for being used to prepare livestock feed and other commercial uses, molasses needs to be understood as a disregarded source of vital human nutrients lacking in most of our diets. Molasses provides a sweetener that is safe for most glucose or blood Sugar level issues and has several naturally available minerals. It has been used to help remedy many unhealthy conditions.



Ironically, molasses is the by product or "waste" from processing Sugar cane or beet into table sugar. Refined table Sugar creates blood sugar and insulin instability while providing no nutrients. Actually, refined sugar will pull nutrients, especially minerals, out of the body if consumed enough.



How Molasses is Made



Sugar canes are harvested and machines are used to press the juice out of the cane. The sugar cane roots go very deeply into the soil, commonly 15 feet down and ranging from 6.5 to 19 feet - deep enough to bypass nutrient depleted topsoils that have become the norm and take in more nutrients. That juice is boiled then put through centrifugal machinery to extract the sugar crystals from the liquid. There are three grades of molasses: sulphured, unsulphured, and blackstrap.



Sulphur is used to process unripe green sugar cane. This chemical sulphur is not so good for most human consumption. Sun ripened sugar cane is processed without using sulphur. So unsulphered molasses is a better choice. The third boiling necessary to extract table sugar from sugar cane or beet sugar produces a thick dark substance known as blackstrap molasses, which is the most nutrient dense of all.



Why Use It?



It is well established that synthetically derived or composed mineral supplements are not as beneficial as whole food sources naturally nutrient dense. Iron supplements, for example, tend to create constipation and other digestive problems. Minerals are not only removed by processing foods, they tend to be lacking in depleted topsoils used for raising crops.



Many health sources claim that minerals and enzymes are even more important than vitamins for our health. For example, magnesium is essential to the metabolism and synthesis of almost all the other minerals and vitamins. Yet several health practitioners have gone on record saying that most of the population is lacking even sufficient magnesium levels. Might there be some health problems associated with that?



So What's It Got?



First thing for the sugar wary (and weary) to consider is blackstrap molasses has a low glycemic index. This means the glucose and carbohydrates are metabolized slowly, demanding less insulin production and stabilizing blood sugar. The result is less lipids or fats occurring in the blood. And it means that you're chances of becoming diabetic while satisfying your sweet tooth is virtually nil.



Because of its high iron content, many use blackstrap molasses to holistically overcome anemia. Iron is essential to creating red blood cells. In addition to iron, blackstrap molasses contains folate, a natural source for folic acid, along with some other B vitamins, which all combine to form the synergistic mix that promotes red blood cell production.



Then there is magnesium in abundance, along with calcium. Both are densely packaged within this natural food source. Magnesium is important for balancing with calcium for bone production and energy. It is necessary for the smooth function of our nervous system. It is also helpful in maintaining heart health. Insufficient magnesium levels can result in muscle spasms, including the heart muscle, which of course relates to arrhythmia or even heart attacks.



Potassium is another mineral abundant in blackstrap molasses. A deficiency in potassium results in weak muscles and is considered a factor in causing arthritis. Potassium also helps maintain a calmly functioning nervous system. It too is important for the nervous system and heart health. Even the American Heart Association has included unsulphured blackstrap molasses as a food supportive of good heart health.



Manganese, a trace mineral, is very high in content with unsulphured blackstrap molasses. Manganese ions function with a number of enzymes, and are essential to combating unusual free radicals. Like magnesium, manganese also supports cellular absorption of nutrients, and is also beneficial to the nervous system.



There certainly are a lot of nervous system supporting nutrients in this sweetener! Seems that it would be a useful alternative and deterrent to the hyperactivity and ADD in youngsters who consume too much sugar. And unsulphured blackstrap molasses has been used successfully for just that!



This trace mineral also helps synthesize fatty acids and stabilize blood sugar levels. It's true that too much manganese can be toxic. But it takes consistent breathing of manganese dust from industrial sources for that to happen.



Other minerals that appear in abundance are copper and zinc. Zinc has been tagged as the male mineral because it helps support a healthy prostate. Working with zinc, copper helps eliminate the oxidation damage of superoxides.



All the minerals and nutrients of unsulphured blackstrap molasses are in their natural, balanced form to create a bio-accessible, nutritional synergy unavailable from supplements that are not food. Regardless of the amounts of nutrients listed in synthesized supplements, there is more bang for the buck with whole or super food sources.



A complete nutrient analysis is here:

http://www.whfoods.com/genpage.php?...



Concerns and Claims



A few health professionals recommend a clinical determination of whether any anemic condition is actually caused by an iron deficiency. The cautious thinking is that in the rare cases iron deficiency is not the cause of anemia, one might add to an already high iron storage and create iron toxicity.



There are many testimonial anecdotes concerning the use of unsulphured blackstrap molasses. Most revolve around the fact that anemia was overcome or greatly lessened without the constipation or stomach problems from iron supplements. The result was better heart health, more energy, relief from Rheumatoid Arthritis , improved skin conditions, and even restored hair color!



Unsulphured blackstrap molasses can be incorporated with many food items as a sweetener despite its distinctive flavor. It works in teas or hot cereals, on pancakes and waffles or desert items, or used as a glaze for cooking. Some people take right to it. Others, especially those who have taste buds conditioned for years by sugar and artificial sweeteners, find it lacking as a sweetener.



Just like any transition from unhealthy processed "tasty" foods to healthier real foods, taste can be acquired even to a point of wondering why the junk food was consumed with so much relish while wholesome food was shunned! What is more important: a long lasting healthier condition, or immediately satisfying cravings that lead to serious health problems?



Unsulphured blackstrap molasses is easily managed as a tonic. Mixing a tablespoon or two with a glass of warm water works well as a mineral tonic. Some have used this mix three times a day as a remedy for extreme conditions. Restoring or maintaining health through natural foods requires a sustained intake over time, but is still less expensive than medications or even supplements. And the results are real and permanent without side effects.



Sources:



The Mountain Laurel

http://www.mtnlaurel.com/Recipes/mo...



The World's Healthiest Foods

http://www.whfoods.com



Wikipedia: for glycemic index



Healing Foods: A Case Study About Molasses

http://teamsugar.com/group/959006/r...



Blackstrap Molasses The Iron-Rich Remedy

http://naturalsolutionsradio.com/ar...







About the author

Paul Fassa has morphed from eating processed foods and popping vitamin pills to becoming a vegetarian who goes organic as much as possible. He now relies on right foods, juicing, herbs, and super foods for maximum nutrition and health.

He also practices Chi-Lel Chi Gong daily, and he is trained as a polarity therapy practitioner. Paul understands working the energies of the subtle body is at least as important as good nutrition.

Youthful and energetic as he approaches his 67th year in this incarnation, he feels fortunate to have been exposed to the right things after years of youthful neglect and folly. Paul Fassa wishes to share some of those right things so others may make the right decisions for their health and welfare.





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What You Should Know About Unsulphured Blackstrap Molasses